I then lowered the temperature to C and cooked for a further 30 minutes. They came out with the peaks still in place with a slightly chewy center. What I was most surprised was how well the meringue held up its shape after all that manhandling. Hi there, I am so glad found your Site, I shall have a good look around. I love making Mernique but never know what Merinque to use for what. French Merinque is the easiet but just mixing the egg whites to soft peaks and then very slowly adding the Sugar , the Meringuq will become beautiful stiff and glossy.
I personaly much prefer the Swiss Merninque, I think they taste better and after baking they are nice and gooey on the inside.
Could you maybe tell me if I can use Swiss Merinque for all recipes that ask for Merinque toppings or just pipe them like little kisses and such? So glad that I now know how much sugar per egg white, I like my Merinques seme sweet because often they are within or with a sweet dessert.
Hi Petra, you can certainly use Swiss meringue for most other recipes that call for a meringue. You may want to adjust the sugar content, though. For example, if you want crispy meringue kisses, you need to use more sugar, as this makes the kisses crispier.
I was told to place the meringues on the bottom shelf and to turn off the fan!! Is this true,? Hi Capoani, yes, turn off the fan meringue is so light it would just blow away. If you follow the instructions in this ancient post for coffee meringues , you should be good to go! Hi Nila. I look forward to trying your Swiss Meringue.
I used a slightly different recipe yesterday given to me by a friend and the result was lovely and creamy when I first made it but today it is full of tiny crystals. Is it normal for meringue to break down like this over time or did I do something to precipitate this?
What is the life-span of a Swiss Meringue? However, meringue always breaks down over time. French meringue breaks down very quick, while Swiss and Italian meringue are generally more stable. However, in general meringue cannot be stored for very long.
I just tried this recipie and made scrambled eggs. How do you keep the eggs from cooking while I bring it up to degrees. I wisked continuously. Did I have the water bath to hot?
Hi Christina, sorry for my last response. Did you combine the whites with the sugar before placing them over the hot water bath? Is there such a thing? I always heat up my egg white-sugar mix to F sometimes even higher. How long should I keep it at F?
Or is it pasteurized once it reaches F? Most bakers bring their eggs up to a temperature of F and as soon as the whites hit that temperature they remove them from the heat I do this. However, some people argue that the whites need to be kept at F for a few minutes in order to properly kill any harmful bacteria.
Hi Nila, I am a new baker learning to make swiss meringue. This series is so helpful. Great work and thanks for sharing.
In your pictures above, are those stiff peaks? Yes, the curl does look pretty. Thank you for this very interesting post. The sugar helps the whites endure the temperature of the steam. But beating a regular french meringue that has been beaten to soft peak stage to stiff peak stage over a water bath might indeed produce a fluffier, more stable meringue. Creative concept by Belinda So. View previous Bakeproof columns and recipes here.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at BakeClub.
Don't miss what's coming out of her oven via Facebook , Twitter , Instagram and Pinterest. Let's do the merengue! Sign out. How to. By Anneka Manning. What's actually happening. Demystifying the meringue It seems like such a magical process.
But what actually makes this transformation possible? Bake Anneka's ultimate meringe sweeties see recipes below. Troubleshooting problems. I often hear people talking about their meringue-making experiences in hushed fearful tones. Problem: undissolved sugar can cause 'beading' on the baked meringue. Problem: meringue mixture is thin. Reasons Adding sugar too soon. Generally speaking, adding sugar early will result in a denser, firmer, finer-textured meringue; while adding sugar later will create a lighter meringue with an airy texture.
Adding sugar too quickly during whisking. Not whisking for long enough. This applies especially for Swiss and Italian styles of meringue, which are made over heat or by adding hot sugar syrup, and often used as a cake frosting. The regular type of crisp baked meringue is the French style. When making Swiss or Italian meringue, make sure it is whisked until cooled to room temperature. Problem: Meringue mixture is foamy.
The meringue mixture is foamy and is hard to shape. Reasons Three main things determine the texture of a meringue mixture — the speed at which the mixture is whisked, the amount of sugar added, and when and how quickly the sugar is added. Whisking on high speed. If you are using an electric mixer on high speed to whisk the eggwhites, a foam will form more quickly but the air bubbles will be less uniform. When tiny bubbles are dispersed along with larger ones, the foam will be too airy and hard to shape.
Too little sugar. The more sugar added to a meringue mixture, the denser and smoother the final foam will be. Sugar inhibits the eggwhite protein from forming bonds around air pockets, so the more sugar you incorporate, the less airy the foam will be. Adding the sugar after the eggwhites form stiff peaks will create a mixture that is too airy.
Hi, I kept trying to see the make of the mixer, but being the BBC, it was carefully kept out of shot. If it's not seen as advertising can you turn it round to face the camera next time! Or, alternatively, could post it on here.
Vicky S, I believe the mixer was a Kitchen Aid, they come in some fab bright colours too! Lorraine Pascal, as an avid baker myself, I absolutely love your show - fabulous recipes and idea's and I can now make a fabulous meringue!
Thank you! In last nights show you went to a cake decorating shop, please could you let us know which shop you visited or was it Hansens?
Thank you for a great show! All the best, Sam. Anyone at all, Please answer some of these questions. The printed recipe says 2 sachets of yeast but most seem convinced that you said, and were seen to add, one sachet.
Something wrong somewhere and definitely not Baking Made Easy. I've checked with Lorraine and she tells me two teaspoons of yeast is fine, as is a standard sachet of yeast 44 She also points out that ground rice and rice flour are different 38 , and says Kooks is the name of the shop in Richmond for cakes Thoroughly enjoyed this evenings show. Does anyone know the make of the food processor that Lorraine was using? Hugely enjoyed the whole series.
A presenter with the technique, the knowledge, the charm and a good clear communication style. Oh and the programme was put together with a witty take on every other telly cook, whether professional or strictly domestic.
I would have thought that it's not a very good idea to stick a pin directly into a cake! Also, with regard to the 3 tiered cake, the sponge at the end was totally different to the one that came out of the oven. Heat gently until the sugar has dissolved then boil it for one minute. Allow it to cool a little before brushing on the cakes. The cream cheese only keeps for a day or so out of the fridge. I was not sure about yet another cooking show, but your show was fantastic!
Congratulations on such a successful show - you've got a fan in Chicago. I loved the recipes, setting, music, clips of Paris, fun nature, and style. Lorraine, your show is a success! I know people have asked about the tools etc btw, I just spent last night looking for good quality sea salt after watching the bread sticks episode , but I would like to know where you got the white oxford-style shirt you wore in episode 2 when making philo pastry.
Sorry, I don't mean to sound like a stalker, but I love the simplicity and elegance of that shirt. Congrats again on such a successful series! This is the shirt I was talking about. Please help - I want that shirt. I loved Lorraine's first show and was delighted to see she's got a new show - will rush out and buy the book! Also love the songs used in the background - very upbeat and great for cooking along to!
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This page has been archived and is no longer updated. Find out more about page archiving. Food blog. How to make the perfect meringue Comments Share this page. A "stiff peak". Share this page. Comments Post your comment Sign in or register to comment. Comment number 1. At 10th Jan , bakingmad85 wrote: Great show this evening!
Great first programme! Please can you tell us the name of the kitchen shop you visited? Now the 12 February but we are still waiting for answers Ramona????? Hi could you tell me how far in advance can your 3tier celebration cake be made?
Does anyone have a song list per episode? Music was great. About this blog. The number one reason that your meringue is going watery is that your egg whites have not been whipped enough. Meringues get all their volume from the air whipped into an egg white and sugar mixture, and often people underestimate how long a time is needed to whip them. Watery meringue could leave you with a burnt, soupy mess in your oven. You should do this for as long as it takes, which can be up to 15 minutes.
This technique will work for all kinds of meringue, including French, Swiss, and Italian styles. This may take some time, so be patient. If your meringue mixture is too loose, adding this extra egg will inject the lift it needs. Keep in mind that this will only work if you are making French meringue. These are the most common and easiest meringues to make. Because of this, you cannot fold another uncooked egg white into a cooked Swiss or Italian meringue mixture to stiffen it.
French meringues are the most sturdy meringues. Maybe you live in an exceptionally humid climate, and no amount of whipping or extra egg whites can seem to save your meringue.
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